Salami making

[teach]

Hi all

This has probably been discussed before but I am looking at starting sausage and salami making this year and I was wondering if anyone could recommend a good book?

[classicrockgriller]

http://www.susanminor.org/forums/showthread.php?t=102

Take a look at these

[teach]

perfect!  Cheers

I think this looks the sort of thing I am looking for.

Charcuterie
The Craft of Salting, Smoking and Curing
by Ruhlman, Michael and Polcyn, Brian

[squirtthecat]

This one seems to be popular as well..

http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609

[FLBentRider]

perfect!  Cheers

I think this looks the sort of thing I am looking for.

Charcuterie
The Craft of Salting, Smoking and Curing
by Ruhlman, Michael and Polcyn, Brian

I have this book - Very good - especially at explaining some of the historical aspects.

[OU812]

I think this one should be in every sausage makers library.

Great Sausage Recipes and Meat Curing; 3rd Edition
by Kutas, Rytek
Hardcover - 516 pages Published: April, 2007
Additional Information: Black and White Photos and Illustrations
ISBN: 0025668609 Sausage Maker Inc.
"One of the most definitive manuals on sausage making. "

[oakville smoker]

I bought Rytek's book and have read it cover to cover
I intend to get the Professional Chartucerie book when Ican find it for a decent price
71 bucks here in Cannuck land is just too rich for me
Online I can get it for 45
I am going to try to score this the day after Christmas and see how I do

[carnie1]

Look here http://www.wedlinydomowe.com/ under Fermented Sausage, they also wrote this book http://www.amazon.com/gp/product/0982426712/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1432732579&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1NFCT0EQYTGTZ19ETXJFbut most of the recipes are on the web site

[Habanero Smoker]

Wedliny Domove site his salami recipes are basically for dry curing, though he has a couple of semi-dried salami recipes on the site and in the book. Also I have their book, and if you have a good internet connection, at least 90% of the information in the book is also on his site and organized in the same way.

If you don't have an area suitable for dry curing or a dry curing cabinet, you should start with the semi-dried recipes that are in books like "Great Sausage Recipes and Meat Curing".